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Started By
Message
re: Made me a butter roux…
Posted on 11/28/22 at 6:26 pm to joeleblanc
Posted on 11/28/22 at 6:26 pm to joeleblanc
3 cups
2
Posted on 11/28/22 at 6:38 pm to Masterag
quote:
… was not disappointed
Ashamed is the word you're looking for
Posted on 11/28/22 at 7:32 pm to joeleblanc
quote:dont give him any ideas
Cool beans
Posted on 11/28/22 at 7:41 pm to Stexas
quote:
I downvoted you simply because I'm still butt hurt over Saturday, no other reason.
Same here
Posted on 11/28/22 at 7:44 pm to Masterag
quote:
Every last one of y’all would eat this gumbo with your hands if you didn’t have no spoon
Ehh, I quit using chicken in gumbo because it turns into a stringy mess. Debone a hen, smoke the meat, use carcass for stock.
Posted on 11/29/22 at 12:22 am to Masterag
quote:
Every last one of y’all would eat this gumbo with your hands if you didn’t have no spoon
We're not in the great depression yet...
Jk I'd happily enjoy a bowl...just not how I would make it. Only thing that matters is if you enjoyed it. Don't worry too much about what other people say. But take some constructive advice on how to make it more enjoyable for you the next time
Posted on 11/29/22 at 6:22 am to MobileJosh
Yea that looks like a gumbo from peoples magazine
Posted on 11/29/22 at 3:39 pm to Masterag
Why is the chicken all shredded?
Posted on 11/29/22 at 3:56 pm to Masterag
and you forgot to brown your sausage and cook down your veggies.
This post was edited on 11/29/22 at 3:59 pm
Posted on 11/29/22 at 3:57 pm to LSUEnvy
quote:i have always fried my thighs separately and add them at the end to only simmer for 20-30 mins to prevent it breaking up.
Ehh, I quit using chicken in gumbo because it turns into a stringy mess. Debone a hen, smoke the meat, use carcass for stock.
Posted on 11/29/22 at 4:24 pm to LSUEnvy
quote:
Ehh, I quit using chicken in gumbo because it turns into a stringy mess. Debone a hen, smoke the meat, use carcass for stock.
How long were you cooking the chicken that it became so stringy?
Posted on 12/15/22 at 3:20 pm to Gris Gris
Dude cooked the CLUCK out of that chicken!!! ??
Posted on 12/15/22 at 3:49 pm to Masterag
yep, looks like what an aggie would call gumbo
Posted on 12/15/22 at 3:50 pm to CarRamrod
quote:
i have always fried my thighs separately and add them at the end to only simmer for 20-30 mins to prevent it breaking up.
yeah, I do this with the andouille too. too much simmering and the chicken turns to string and the andouille gets rubbery.
Posted on 12/15/22 at 5:34 pm to Masterag
Creole roux is a butter roux.
Cajun roux is oil.
Cajun roux is oil.
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